SITI MUNDIYAH. Benzo(a)pyrene Analysis on Goat and Chicken Sate by
using Gas Chromatograph Mass Spectrometry (GC-MS) Method.
Under Guidance: NUNUK ARIES NURULITA and SUPARMAN.
Background: Sate is one of favorite food either children or adult. Sate cook by
roasting process and it may formed benzo(a)pyrene during the process.
Benzo(a)pyrene is one of the compounds formed by roasted, grilled, and smoked
process. This study perform to conduct benzo(a)pyrene analysis in goat and
chicken sate meat using GC-MS method.
Objective: The objective of the research is to determine whether the GC-MS
method can be use to analyze benzo(a)pyrene containing in goat and chicken sate,
and to analyze benzo(a)pyrene contain in goat and chicken sate.
Research Methods: The research is experimental or trial, goat and chicken meat
samples were analyzed using GC-MS. Sample was extracted using a soxhlet with
n-hexane: acetone, liquid extraction was evaporated in rotary evaporator, thick
extraction was dissolved with acetone and it was injected to GC-MS.
Results: The result of validation method got the linear line equation
2088.3x+948.967 with a correlation coefficient of 0.997 it was shown linearity,
value recovery of 1,221,840.29% (80-120%), the recovery was not good, accuracy
test with SD precision test was 372.0168, RSD 13.78% (≥2%) and tools accuracy
86.22%, the precision test were less than standard, the value of LOD and LOQ
was 0.118 ppm and 0.393 ppm respectively.
Conclusion: GC-MS method that used to analyze benzo(a)pyrene compound were
less valid because there are some ineligible validation parameters. All goat and
chicken meat samples were analyzed by GC-MS method does not contain
benzo(a)pyrene compounds.